TEN MILE FARM                   
broccoli recipes

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Spicy Curried Broccoli Soup 

1 1/4 lb fresh broccoli or more 
1 qt chicken broth 
1 med onion 
2 tsp butter 
1 tsp vindaloo curry paste 
1 tsp salt 
Black pepper to taste 
2 tsp lime juice 
8 lemon slices 
1/2 cup sour cream 
Snipped chives 

1. Cut the broccoli, and place it in a large saucepan along with the broth, onion, butter, curry paste, salt and pepper. 
2. Bring to a boil, reduce heat and simmer, covered for 8 to 12 minutes or until broccoli is just tender. Place about two cups of the mixture at a time into a blender, cover and blend until smooth. Pour into another large pan repeat with remaining mixture. 
4. Stir in the lime juice. 
5. Serve hot, garnished with a thin slice of lemon, a small dollop of sour cream, and a sprinkling of chives. 
Notes: This soup can be also refrigerated overnight and served cold. 
If you don't have vindaloo curry paste, try using 2 tsp of curry powder, and one chopped green chile pepper such as poblano. 

Lemon-Garlic Steamed Broccoli 

24 oz broccoli flowerets 
2 cloves garlic, minced 
3 Tbsp olive oil 
3 Tbsp fresh lemon juice 
salt to taste 

Steam broccoli till tender but firm, 4-6 minutes. Heat oil in a skillet over medium heat, add the garlic and sauté one minute. Add the cooked broccoli, lemon juice and salt to taste, cooking briefly to combine. 

Szechwan Broccoli 

1 Tbsp soy sauce, reduced-sodium 
1 Tbsp rice or cider vinegar 
1/2 tsp sugar 
1 Tbsp sesame seeds 
2 Tbsp vegetable oil 
1/4 to 1/2 Tbsp crushed red pepper 
1/2 tsp ginger, peeled, minced 
2 cloves garlic, minced 
5 cup broccoli, coarsely chopped (about 1/2 bunch) 

Combine soy sauce, rice vinegar and sugar in a small bowl, set aside. Heat a large skillet or wok over medium heat, add sesame seeds, cook 1 minute or until browned. Remove seeds and set aside, add oil and next 3 ingredients to skillet, stir-fry 30 seconds, add broccoli, stir-fry 1 minute. Add soy sauce mixture, stir well, cover and cook 2 minutes or until broccoli is crisp-tender. Sprinkle with sesame seeds. 

Broccoli with Orange and Almonds 

1 orange 
1/4 cup slivered almonds 
1-1/2 tbs butter or margarine 
3 cups broccoli florets 
1 tbs water 
1/4 tsp salt, or to taste 

1. Grate the orange to yield 1/2 tsp orange rind. Using a sharp knife, cut away all the white pith. Remove the orange segments from the membrane be slicing between segment and membrane. (Reserve 1 tbs of the juice that falls during this process.) Set aside the segments, juice and rind. 
2. In a dry skillet over medium heat, stir the almonds until most are lightly browned, about 2 minutes; remove from skillet and set aside. 
3. In a large skillet, melt the butter or margarine over medium-high heat. Add the broccoli; cook, stirring, just until it turns bright green, about 3 minutes. Add the water, orange juice, and rind; cook, stirring, until combined. Add the orange segments, almonds, and salt. Cook, stirring, until heated through. 

Stir-Fried Vegetables with Tofu 

For the tofu 
2 Tbs. vegetable oil 
8 oz. firm tofu, drained and cut into rectangular strips about 1-inch wide 
For the vegetables 
2 Tbs. vegetable oil 
2 shallots or scallions, thinly sliced 
6 dried black mushrooms, soaked in hot water for 30 min., drained, stemmed, and thinly sliced or 
substitute appropriately 
2 cups broccoli florets (cut through their stems into thin slices), blanched in boiling water and drained 
1-1/2 cups shredded green or Napa cabbage 
1-1/2 cups thinly sliced bok choy 
2 Tbs. soy sauce; more or less to taste 
1/2 red bell pepper, thinly sliced 

To cook the tofu: 
Heat the oil in a nonstick pan or skillet over medium heat. Add the tofu pieces and stir-fry until nicely browned. Remove and drain on paper towels. When cool, cut them into bite-size strips. Set aside. 
To cook the vegetables: 
Heat the oil in a large skillet or sauté pan over high heat. If the pan is smaller than 12 inches, cook the vegetables in two batches. Wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time), and add the shallots, constantly stirring until they become fragrant, about 20 seconds. Add the mushrooms and stir-fry for another 20 seconds. Add the broccoli, cabbage, and bok choy, stir for 30 seconds, and add the red bell pepper. (If the pan 
gets too dry, sprinkle in 1 to 2 Tbs. water.) Working quickly, create an open space in the middle of the pan by pushing the vegetables against the edges. Add the soy sauce to the open area. It should sizzle and caramelize slightly, creating a distinctive aroma. Stir the vegetables with the soy sauce a few times and remove from the heat. Toss the vegetables with the tofu.  Serve with your choice of noodles or rice. 

Gingery Sauteed Tat Soi with Tofu Steaks

1-1/2 lb. broccoli 
1/4 cup plus 2 Tbs. extra-virgin olive oil 
1 tsp. kosher salt 
2 Tbs. fresh lemon juice; more to taste 
1/3 cup freshly grated Pecorino Romano 

Position a rack in the center of the oven and heat the oven to 450. 
Tear off any broccoli leaves and trim the bottoms of the stems. Cut the florets just above where they join the large stem, and then cut each floret through its stem (but not the buds) so that each piece is about 1/4 inch thick at the stem end. Using a vegetable peeler or paring knife, peel the tough outer skin from the large stem, removing as little flesh as possible. Cut the stem into baton-shaped pieces about 1/4 inch wide and 2 inches long. Put the florets and stem pieces on a rimmed baking sheet, drizzle with the olive oil, sprinkle with the salt, and toss well to combine. Spread the broccoli into an even layer and roast until tender and golden brown, 15 to 20 min. Transfer the broccoli to a serving platter, toss with the lemon juice to taste and the grated Pecorino. 

Shanghai Stir-Fried Beef & Broccoli 

1 small flank steak (1-1/4 to 1-1/2 lb.) 
3 Tbs. soy sauce 
1 Tbs. dry sherry 
1 Tbs. cornstarch 
Kosher salt 
3/4 lb. broccoli crowns, cut into 2-inch florets (to yield about 4 heaping cups) 
1/4 cup canola or peanut oil 
2 cloves garlic, peeled and smashed 
2-inch piece ginger, peeled and cut into thin matchsticks 
1/4 tsp. red chile flakes 
2 Tbs. oyster sauce 

Bring 2 quarts water with 2 tsp. kosher salt to a boil. 
Slice the steak in half lengthwise and then cut crosswise into thin slices. In a medium bowl, stir 1 Tbs. of the soy sauce with the sherry, cornstarch, and 1/2 tsp. salt. Add the steak, toss to coat, and let sit for 10 minutes. 
Meanwhile, blanch the broccoli in the boiling water until it softens to a tender crunch, 2 to 3 minutes. Drain in a colander and then rinse under cold water until the broccoli cools. 
Set a large, heavy skillet or a large wok over high heat for 1 minute. Pour in 2 Tbs. of the oil and, when it starts to shimmer, add the beef. Cook the beef, stirring frequently, until it loses most but not all of its raw color, about 2 minutes. Transfer to a large plate. Add the remaining 2 Tbs. oil and the garlic, ginger, chile flakes, and 1/4 tsp. salt. Stir-fry for 30 seconds. Add the broccoli and 3 Tbs. water and cook, stirring to incorporate any browned bits on the bottom of the pan, until the broccoli warms through, about 1 minute. Stir in the beef, the oyster sauce, and the remaining 2 Tbs. soy sauce; cook, stirring, for 1 minute. Serve immediately.
  1. BulletSpicy Curried Broccoli Soup

  2. BulletLemon-Garlic Steamed Broccoli

  3. BulletSzechwan Broccoli

  4. BulletBroccoli with Orange and Almonds

  5. BulletStir-Fried Vegetables with Tofu

  6. BulletRoasted Broccoli with Lemon & Pecorino

  7. BulletShanghai Stir-Fried Beef & Broccoli